Time: 15 minutes Serves: 4-6
A crunchy salad full of sweet and rich balsamic and fall flavors! Makes a great side dish to a holiday meal. You can also roast the brussels sprouts and proceed with the recipe as normal if you don’t like raw brussels sprouts. Enjoy! This recipe was featured in our December 2022 Kitchen Intuition Cooking Workshop. Feel free to watch the video at the bottom of the page and cook alongside us!
Ingredients:
- 4 cups thinly shredded brussels sprouts, 12 oz total
- 1/4 cup roughly chopped pepitas or sunflower seeds!
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced shallots
- 2 teaspoons Dijon mustard
- 2 tablespoons balsamic vinegar
- OPTIONAL-3 tablespoons crumbled blue cheese, or gorgonzola if you have at home!
- 1 small honey crisp apple, or any sweet apple, cored and diced into matchsticks, skin on. If you don’t have apple, try dried cranberries!
- Salt & pepper to taste
Directions:
- Whisk olive oil, Dijon, shallots and vinegar with a pinch of salt and black pepper
- Pour over Brussels in a large bowl and season with 1/4 teaspoon salt and black pepper, to taste.
- Mix in apples or cranberries and top with seeds and cheese if you have it at home.